Time Required :
Over an hour
Intermediate
Intermediate
You're somewhat experienced with the skills necessary to complete this project, but you haven't mastered all the elements, yet.

wilton® fruit cookies

This plate of fruit is guaranteed to satisfy your sweet tooth! We’ll walk you through all the steps to make these gorgeous fruit cookies, from rolling out the cookie dough to piping on all the tasty iced details. We promise they’ll be almost (almost!) too good to eat!
Step 1
Quantities Needed:
2 Tsp. Vanilla Extract
½ Tsp. No-Color Almond Extract
1 Cup Granulated Sugar
1 Egg
3¼ Cups All-Purpose Flour
1 Tsp. Baking Powder
½ Tsp. Salt
1 Cup Butter, Softened
 
 
First, mix up a batch of roll-out cookie dough according to your favorite recipe.
 
TIP: Don’t have a favorite roll out cookie recipe? No worries! Wilton® has a classic ready for you; just click here
Step 2
Roll out your cookie dough with the rolling pin, then use a round cookie cutter and a knife to create the following shapes (at least two of each). Bake your cookies and let them cool completely.
   -  Circles cut in half to make semi-circles
   -  Squares measuring 2” per side
   -  Rectangles measuring 2” x 3”
   -  Rectangles measuring 4” x 1½”
   -  Triangles with a 2” base and 2½” sides 
Step 3
Divide your white icing into five portions and use gel icing colors to tint each portion one of the following colors:
   -  Orange
   -  Yellow
   -  Bright pink
   -  Light pink
   -  Dark green

TIP: To make the dark green icing that you see on the fern leaf cookies, combine green and blue icing colors.  
Step 4
Let’s make pineapples! For these, we’ll use the 2” x 3” rectangle cookies. Ice ¼ of one cookie white, and the remaining ¾ yellow. Prepare a decorating bag with tip #3, then fill it with yellow icing. Pipe lattice lines across the yellow portion to resemble a pineapple. Then, attach the round tip that’s included with the green pouch of icing, and make a crown of leaves at the top of the pineapple. Repeat these steps for the rest of your 2” x 3” rectangle cookies.

TIP: If you’re new to using decorating bags, just follow the packaging directions to add a tip and fill with icing or take a look at our video, here
Step 5
For the watermelon cookies, ice all but except ?" at the base edge of the triangle-shaped cookies, with pink pouch. Pipe a thin line of white pouch icing where pink icing ends, then pipe a thicker line of green icing using round tip for both. Take black ready-to-use icing and pipe three beads on each cookie for the seeds.

TIP: Here’s how to make watermelon cookies: Take one triangle cookie, and cover its entire surface, except for a ?" strip along its 2” base, with icing from the pink pouch. Add the included round tip to your white pouch and pipe a thin line of icing along the base, right where the pink icing ends. Next, pipe a thicker line of icing from the green pouch (also using a round tip) along the base edge, outside the white line. With the black pouch, make seeds by piping 3-5 beads onto the pink portion of the cookie. Repeat for each remaining triangle cookie. 
Step 6
Now, grapefruit cookies: Take one 2” square cookie, and cover it with light pink icing. Prepare a decorating bag with tip #3, then fill it with the brighter pink color of icing. Pipe eight teardrop-shaped outlines radiating out from the center of the square. Then, fill in each teardrop with more bright pink icing, squiggling your lines to create a texture similar to grapefruit sections. Repeat for the remaining square cookies. 
Step 7
Next, fern leaf cookies: Take a 4" x 1½" rectangle cookie and cover its entire surface with white icing. Prepare a decorating bag with tip #3 and fill it with the dark green icing. Make your fern’s stem by piping a line down the center of the cookie’s 4” length, leaving a little room at the top. Outline long leaf shapes on either side of the stem, then fill in each one with more dark green icing. Don’t forget to add a leaf at the top of the stem, too! Repeat for your remaining long rectangle cookies. 
Step 8
Time for the citrus cookies! Take a half-circle cookie and cover it with yellow icing. Next, prepare a decorating bag with tip #3 and fill it with orange icing. Use the same technique we described in Step 6 to outline and fill in teardrop sections (you’ll want four per cookie). Repeat to decorate one more half-circle cookie. 
Step 9
Finally, we’ll make kiwi cookies. Take another half-circle cookie and, using the white pouch with its round tip, pipe a semi-circle at the center of the cookie’s flat edge. This is the core of your kiwi slice and it only needs to be about 1” wide through its middle. Pipe icing from the green pouch onto the rest of the cookie and smooth it out. Add tip #3 to your pouch of black icing and create seeds by piping small dots of black right where the green icing meets the white. Repeat for any remaining half-circle cookies, then decide which piece of fruit you’ll taste-test first. (They all look delicious to us!)
 
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You’ll Also Need
  • Roll Out Cookie Recipe
  • Food-Safe Ruler
  • Knife
  • Food-Safe Scissors
  • Mixing Bowls
  • Mixing Spoons
  • Measuring Cups
  • Measuring Spoons
  • Almond Extract
  • Granulated Sugar
  • Egg
  • All-Purpose Flour
  • Baking Powder
  • Salt
  • Butter
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